FOOD SCIENCE NEWS WITH IFT

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University at Albany researchers have been awarded $611,000 from the USDA National Institute of Food and Agriculture to develop a new, fast-acting tool for Salmonella detection. Similar to the test strips used to measure pH or detect COVID-19, it will display results on a color-changing panel — purple if positive, red if negative. If successful, the test will reduce the time it takes to detect salmonella in food from days to hours, making it possible to quickly implement preemptive measures to prevent human illness and lost revenue.

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Recently, exciting new paper unveils the potential of biosurfactants—natural compounds produced by microbes—to significantly improve the preservation of meat products. This innovative approach could replace synthetic chemicals, enhancing food safety and quality.

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Hae Choon Chang, President of the World Institute of Kimchi (WiKim) announced on April 22 that the institute has developed a 'bio-refactoring-based upcycling technology' that can convert cabbage byproducts discarded as waste during the food manufacturing process into biodegradable plastics.

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Reporters are invited to join leading nutrition researchers and professionals at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.

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Event at National Press Club features nutrition, food safety scientists and leaders addressing major issues with a research and regulatory lens.

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The FDA announced 1 in 5 grocery store milk samples tested positive for bird flu. UC Davis experts explain the limits of the test and how to protect yourself from avian influenza.

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A research team reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and processing methods on gel properties.

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A study illuminates the physicochemical properties and nutritional value of honey from Montesinho Natural Park (MNP), a cherished natural reserve in Portugal. This research serves as both a tribute to the enduring heritage of Portuguese honey and a significant advancement in comprehending how geographical factors influence honey's quality.

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Municipal water systems must remove “forever chemicals” from their tap water under a new rule issued by the Environmental Protection Agency meant to prevent deaths and serious illnesses linked to the substances.

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The National Alliance for Water Innovation (NAWI), which is led by Berkeley Lab, has been extended for five more years with $75 million in funding fromDOE. NAWI will continue its contributions to helping decarbonize the water and wastewater sectors through investments in technologies that enhance the efficient use of energy for water use, treatment, and distribution.

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Apple puree is a major market player, integral to various products, yet its quality varies with the diversity of apple cultivars and processing conditions.

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Complimentary press passes are now available for NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.

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The lipids in some herbal teas have been identified in detail for the first time, preparing the ground for investigating their contribution to the health benefits of the teas.

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Registration is open for what promises to be an exciting scientific program with important technical updates for those curious about science in the food and beverage sector.

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‘Nano- and Microplastics from Food Contact Containers: Unveiling the Known and the Unknown’ is the title of a free webinar coming up April 3.

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Making alcohol-free beer more widely available on draught in pubs and bars may help people switch from alcoholic to alcohol-free beer, a new study published in Addiction today [21 March], has found. Pubs and bars taking part in the University of Bristol, UK, led trial saw an increase in sales of healthier non-alcoholic draught beer.

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The College of Agricultural, Consumer and Environmental Sciences (ACES) at the University of Illinois Urbana-Champaign will unveil plans for a global center for food and agricultural communications today at 2 p.m. Central Time on The Cowboy Channel as part of the National Ag Day celebration.

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These chemists are investigating ways to reliably minimize alcohol and tailor taste profiles during the kombucha fermentation process to help home and commercial producers optimize their funky brews. They will present their results at ACS Spring 2024.